Cheese story
What is Nabulsi?
A brined Levantine cheese often used in kanafeh after desalting.
Origin
Nablus / Levant, Palestine
Milk
sheep or goat
Board role
Fresh / bright
Cheese profile
Country
Palestine
Region
Nablus / Levant
Milk type
sheep or goat
Texture
brined semi-hard
Rind
none
Ageing
fresh to aged
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, firm, aromatic with mahleb/mastic
Origin, protection and character
Nabulsi comes from Palestine, especially Nablus / Levant. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh to aged
How to serve Nabulsi
kanafeh, frying, breakfast
Good food matches
mint tea
olives
bread
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
